Ingredients
Scale
- 16 oz (1 box) Elbow Macaroni
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 3 cups Whole Milk (or 2% milk)
- 8 oz Block Sharp Cheddar Cheese, shredded
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika (optional)
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for about 2 minutes less than the package directions suggest. You want the pasta to be “al dente” or slightly firm, as it will finish softening in the oven. Drain the pasta and set it aside.
- In the same pot you used for the pasta, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but doesn’t brown. Gradually pour in the milk while whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 1.5 cups of the shredded cheese, salt, pepper, and garlic powder until melted and smooth.
- Add the cooked macaroni into the cheese sauce and toss until every noodle is perfectly coated. Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining cheese over the top and dust lightly with smoked paprika. Bake for 15-20 minutes, or until the cheese on top is bubbly and golden. Let it sit for 5 minutes before serving to allow the sauce to set.
- Cook Time: 35 minutes